Crispy Potato Wedges

4 medium russet potatoes, cut into large wedges

1 tbsp vegetable oil

1/4 tsp black pepper

1/2 tsp paprika

1/8 tsp salt

2 cloves garlic, minced (optional)

Place potatoes in a large bowl; add cold water to cover and let stand for 15 minutes.

Preheat oven to 425 degrees. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.

Drain potatoes in a colander. Spread on a double layer of paper towels, Cover with a second layer of paper towels.

Press down on the towels to dry potatoes. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper and

salt. Toss gently to combine. Arrange seasoned potatoes; sprinkle with garlic. Bake until golden, about 20 minutes,

To increase the fiber in this recipe, do not peel the potatoes.